Recent Forum and Blog Comments

Thanks, Eric—good suggestions
mrmambo
Tuesday, October 18, 2011 - 10:48
on Forum topic
Help Needed: Increase height for Po-Boy Loaf recipe
I just looked and the Robin
tananaBrian
Tuesday, October 18, 2011 - 10:36
on Forum topic
Is Canadian Flour Better Than American?
Yes, I certainly will
aakoh
Tuesday, October 18, 2011 - 10:35
on Forum topic
Baking A Baguette with High Protein Flour
Beautiful looking!

SylviaH
Tuesday, October 18, 2011 - 10:34
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Yes
jcking
Tuesday, October 18, 2011 - 10:27
on Forum topic
I'm beginning to tame the durum beast
And please tell us what comes of your efforts...
richkaimd
Tuesday, October 18, 2011 - 10:20
on Forum topic
Baking A Baguette with High Protein Flour
Thanks for your input, Luber
jaywillie
Tuesday, October 18, 2011 - 10:18
on Blog post
Malt crackers – as a good way to use diastatic flour.
Hi everyone,
Thanks for the
aakoh
Tuesday, October 18, 2011 - 09:54
on Forum topic
Baking A Baguette with High Protein Flour
Welcome aboard...
richkaimd
Tuesday, October 18, 2011 - 09:53
on Forum topic
Hello from Ontario
Ich habe

Szanter5339
Tuesday, October 18, 2011 - 09:53
on Blog post
Bread 1
Starting with baguettes? Wow!
richkaimd
Tuesday, October 18, 2011 - 09:41
on Forum topic
Baking A Baguette with High Protein Flour
I say, go for it.

mcs
Tuesday, October 18, 2011 - 09:15
on Forum topic
Baking A Baguette with High Protein Flour
Using a sifter
Ford
Tuesday, October 18, 2011 - 09:07
on Forum topic
Problem: Dough is resistant to stretching
Atta seems to be a bit darker

nicodvb
Tuesday, October 18, 2011 - 08:55
on Forum topic
I'm beginning to tame the durum beast
Pix
jcking
Tuesday, October 18, 2011 - 08:48
on Forum topic
I'm beginning to tame the durum beast
One thing I've learned from a

lumos
Tuesday, October 18, 2011 - 08:38
on Forum topic
Baking A Baguette with High Protein Flour
Thank you, Eric. :)
Your

lumos
Tuesday, October 18, 2011 - 08:28
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Baguettes with AP, Bread, and Hi-Gluten
Anonymous
Tuesday, October 18, 2011 - 07:41
on Forum topic
Baking A Baguette with High Protein Flour
Dan Lepard's Magnum Opus on Strong White Flour
Anonymous
Tuesday, October 18, 2011 - 07:38
on Forum topic
Baking A Baguette with High Protein Flour
Loud and Proud Hank
ehanner
Tuesday, October 18, 2011 - 07:30
on Blog post
Intimidation of a Beginner
No matter
proth5
Tuesday, October 18, 2011 - 07:26
on Blog post
Home again, home again
Wow-Beautifully done
ehanner
Tuesday, October 18, 2011 - 07:16
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Fillers
jcking
Tuesday, October 18, 2011 - 07:12
on Blog post
More Durum
Crackers using leftover sludge

shansen10
Tuesday, October 18, 2011 - 07:04
on Blog post
The "Using Up Starter" Bread
dkg = dekagram or 10 grams

AnnaInNC
Tuesday, October 18, 2011 - 06:47
on Blog post
Bread 1
Looks yummy

varda
Tuesday, October 18, 2011 - 06:39
on Blog post
Rustic Tuscany Bread
Hi, Aaron. Nice to

lumos
Tuesday, October 18, 2011 - 06:31
on Forum topic
Baking A Baguette with High Protein Flour
Thanks richkaimd. I'll look
djeffsmith
Tuesday, October 18, 2011 - 06:23
on Forum topic
Richmond, VA Baker
Thanks, Juergen!
Did you have

lumos
Tuesday, October 18, 2011 - 06:12
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
10 seconds is quite a short

lumos
Tuesday, October 18, 2011 - 06:09
on Blog post
Making Bagels - My Journey
First of all, the baguette is
Yerffej
Tuesday, October 18, 2011 - 06:05
on Forum topic
Baking A Baguette with High Protein Flour
@lumos Ice Water
ehanner
Tuesday, October 18, 2011 - 05:59
on Blog post
Making Bagels - My Journey
I tried a translator and got

Frequent Flyer
Tuesday, October 18, 2011 - 05:38
on Blog post
Bread 1
ditto

loydb
Tuesday, October 18, 2011 - 04:57
on Blog post
The "Using Up Starter" Bread
Wow

Juergen Krauss
Tuesday, October 18, 2011 - 04:52
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Recipe
SourdoughRules
Tuesday, October 18, 2011 - 04:34
on Blog post
The "Using Up Starter" Bread
yes you are right

varda
Tuesday, October 18, 2011 - 04:16
on Blog post
Bread 1
UK Tflers

candis
Tuesday, October 18, 2011 - 04:06
on Forum topic
The First UK & Beyond TFLers Get-Together : Post-Event Report posted & Bread recipes
Varda, I was thinking that this is

AnnaInNC
Tuesday, October 18, 2011 - 04:03
on Blog post
Bread 1
I must have been away for a

AprilSky
Tuesday, October 18, 2011 - 03:47
on Forum topic
Aprilsky Spring Onion Rolls!
Fantastic!

nicodvb
Tuesday, October 18, 2011 - 03:38
on Blog post
Spelt bread stuffed Dinkelbrot gefüllt
Heló! Mebake!

Szanter5339
Tuesday, October 18, 2011 - 03:37
on Blog post
Creatíve cakes
Kedves Mebake!

Szanter5339
Tuesday, October 18, 2011 - 03:31
on Blog post
Spelt bread stuffed Dinkelbrot gefüllt
Yes, I understand Kamut is
tikidoc
Tuesday, October 18, 2011 - 03:26
on Forum topic
Experimenting with Kamut
Thanks, Sali!Haven't met you

lumos
Tuesday, October 18, 2011 - 02:51
on Blog post
XXII – Pissaladiere “Lighthouse Bakery’” style…-ish.
Great looking creative work,

Mebake
Tuesday, October 18, 2011 - 02:01
on Blog post
Spelt bread stuffed Dinkelbrot gefüllt
I like that crumb

nicodvb
Tuesday, October 18, 2011 - 02:00
on Blog post
More Durum
Very atristic talented

Mebake
Tuesday, October 18, 2011 - 01:55
on Blog post
Creatíve cakes
my sponge...

Matt Edy
Tuesday, October 18, 2011 - 01:52
on Forum topic
Bulk fermentation needed when using sponge starter?
Your explanation

leostrog
Tuesday, October 18, 2011 - 01:48
on Blog post
Malt crackers – as a good way to use diastatic flour.